New Mexican Gazpacho-Pasta Salad

This refreshing New Mexican Gazpachio-Pasta Salad is the perfect dish for warm weather gatherings or a light weeknight dinner. It combines tri-colored rotini with crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers for a satisfying crunch. The creamy dressing, made from low-fat yogurt and fat-free mayonnaise, is infused with fresh basil, minced garlic, and a zesty kick of lemon pepper. Mild cheddar cheese adds a comforting richness without overpowering the fresh vegetables. Chilled before serving, the flavors meld together beautifully, creating a cool, creamy, and herbaceous salad. ItâÂÂs an excellent vegetarian option that feels substantial yet light. Serve it on crisp lettuce leaves for a lovely presentation. This dish is ideal for potlucks, picnics, or as a side dish that steals the show with its bright colors and balanced flavors.

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 2

Calories: 250

Dietary: Vegetarian

Description

This refreshing New Mexican Gazpachio-Pasta Salad is the perfect dish for warm weather gatherings or a light weeknight dinner. It combines tri-colored rotini with crisp cucumbers, sweet cherry tomatoes, and vibrant red bell peppers for a satisfying crunch. The creamy dressing, made from low-fat yogurt and fat-free mayonnaise, is infused with fresh basil, minced garlic, and a zesty kick of lemon pepper. Mild cheddar cheese adds a comforting richness without overpowering the fresh vegetables. Chilled before serving, the flavors meld together beautifully, creating a cool, creamy, and herbaceous salad. ItâÂÂs an excellent vegetarian option that feels substantial yet light. Serve it on crisp lettuce leaves for a lovely presentation. This dish is ideal for potlucks, picnics, or as a side dish that steals the show with its bright colors and balanced flavors.

Directions

1
Cook the tri-colored rotini according to package directions, omitting oil and salt.
2
Drain the pasta and rinse thoroughly with cold water to stop the cooking process.
3
In a large bowl, combine the cooled rotini, 1 1/2 cups of the shredded cheddar cheese, cubed cucumber, cherry tomato halves, sliced red bell pepper, and green onions.
4
In a small separate bowl, whisk together the low-fat plain yogurt, fat-free mayonnaise, chopped fresh basil, minced garlic, and lemon pepper until smooth.
5
Pour the dressing over the pasta and vegetable mixture.
6
Toss gently until all ingredients are evenly coated with the dressing.
7
Cover and chill in the refrigerator for at least 1 hour to allow flavors to meld.
8
Serve the salad on individual lettuce leaves and sprinkle with the remaining 1/2 cup of shredded cheddar cheese.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 9.5g15%
Saturated Fat 4.5g23%
Cholesterol 15mg5%
Sodium 350mg15%
Total Carbohydrate 35g12%
Dietary Fiber 3g12%
Sugars 7g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/new-mexican-gazpaciio-pasta-salad/